Chicken Dumplings Recipe: A Healthy Dim Sum Treat
Think about the best chicken dumplings that you've tasted, but this time - with a crunchier, healthier, juicy and sweet wrap! Hmm, but is Dimsum healthy in the first place? Good news, it can be depending on the ingredients and mode of preparation! For our friends who are practising the keto diet, this recipe would be perfect for you. Because forget flour wrappers, this Chicken and Cabbage dim sum takes it up a notch by replacing them with the mighty cabbage instead. Alternatively, you can always go dough-free! Stinge on your salt and use natural flavouring such as anchovies. Anchovies release a rich, umami flavour that can add a layer of complexity when emulsified in a sauce or soup. With cabbage acting as a natural sugar substitute, this dim sum is a balance of sweet and salty. Besides, there are so many natural substitutes - both cooking and baking substitutes that could make their way into your dish. If you're already getting hungry, let's dive right in. Try this recipe, because we're sure it will definitely make it to your list of favourite dim sum treats. This recipe used the Kenwood Multipro Compact. kenwood best compact food processor


For the filling
  450 g boneless chicken thigh without skin
  50 g spring onion sliced
  5 cloves of garlic
  40 g ginger minced
  2 tbsp light soya sauce
  2 tsp salt or replace with anchovy powder/seasoning
For the rolls
  1 head green napa cabbage
For the dipping sauce
  1 tbsp light soya sauce
  1 tsp rice vinegar
  1 tsp sesame oil


For the filling

Using the Kenwood Food Processor or Food Mincer attachment, minced chicken thigh.


In a large bowl, combine all of the filling ingredients and minced chicken together. Mix well and place into chiller whilst preparing the cabbage.

For the rolls

Bring a large pot of water to boil and prepare a large bowl with iced water.


Place the entire cabbage head into the boiling water for 45 to 60 seconds. Remove the outer 2 to 3 leaves that has softened and place them in the ice bath. Continue with the remaining leaves of the cabbage head until you have at least 10 to 15 leaves. Gently pat dry each blanched leaf well.


Place a cabbage leaf on a working surface with the stem side closest to you. Place 2 to 3 Tbsp chicken filling at the stem side closest to you.


Fold in the sides of the cabbage over the filling. Fold the closest edge over the filling and roll it away from you until it forms a nice package. Repeat with remaining cabbage leaves.


Place dumplings into the steamer and steam for 15 minutes until filling is completely cooked and slightly firm.

For the dipping sauce

Combine dipping sauce ingredients and mix well. Serve dumplings hot with dipping sauce on the side.